Anthocyanin degradation of Hibiscus sabdariffa extracts during storage monitored by MCR-ALS on UV-VIS spectra
Helene FULCRAND
2016
View PDFchevron_right
Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products
Helene FULCRAND
Food Chemistry, 2017
View PDFchevron_right
Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Viresh Mohanlall
Food Science and Technology, 2017
View PDFchevron_right
Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography
Helena Morais
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2002
View PDFchevron_right
Biochemical changes in extracted anthocyanin pigment from roselle (Hibiscus sabdariffa L.) calyces for edible colour during storage
M Chirag Reddy
Journal of Pharmacognosy and Phytochemistry, 2018
View PDFchevron_right
Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)
Manuel DORNIER
Fruits, 2011
View PDFchevron_right
Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection
victor hong
Journal of Agricultural and Food Chemistry, 1990
View PDFchevron_right
Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability
José Gallegos-infante
Journal of the Science of Food and Agriculture, 2020
View PDFchevron_right
Thermal degradation of anthocyanin pigments in bilberry, blackberry and black mulberry extracts in the presence of some added food antioxidants
Mariana Stefanut
Revue Roumaine de Chimie, 2019
View PDFchevron_right
Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study
峻平 今井
View PDFchevron_right
Monitoring of Anthocyanins and Colour in Electrochemically Processed Hibiscus sabdariffa Juice
khady Ndiaye
Food and Nutrition Sciences, 2021
View PDFchevron_right
Three-way chemometric method study and UV-Vis absorbance for the study of simultaneous degradation of anthocyanins in flowers of the Hibiscus rosa-sinensys species
Ieda Scarminio
Talanta, 2004
View PDFchevron_right
Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system
VERIDIANA VERA DE ROSSO
Innovative Food Science & Emerging Technologies, 2007
View PDFchevron_right
Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition
Panagiotis Kefalas
Food Chemistry, 2003
View PDFchevron_right
Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage
Manuel DORNIER, Ale Kane, Fabrice Vaillant
Journal of the Science of Food and Agriculture, 2012
View PDFchevron_right
Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
María Clara Zamora
Journal of Berry Research
View PDFchevron_right
Optimization of Aqueous Extraction of Anthocyanins from Hibiscus sabdariffa L. Calyces for Food Application
Charles PARKOUDA
2015
View PDFchevron_right
Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. 'Criollo') infusion
Aurelio Dominguez Lopez
2008
View PDFchevron_right
Effect of Storage Temperature on Various Parameters of Extracted Pigment from Roselle (Hibiscus sabdariffa L.) Calyces for Edible Colour
M Chirag Reddy
International Journal of Current Microbiology and Applied Sciences, 2018
View PDFchevron_right
Determination of anthocyanin content in two varieties of Hibiscus Sabdariffa from Selangor, Malaysia using a combination of chromatography and spectroscopy
Jamia Jamal
Journal of Plant Science and Phytopathology
View PDFchevron_right
A COMPARATIVE STUDY ON THE DEGRADATION KINETICS, PIGMENT STABILITY AND COLOUR CHARACTERISTICS OF JUICE MODEL SYSTEMS COLOURED WITH PURPLE YAM AND RED CABBAGE ANTHOCYANINS
Anil Kumar
Annals.Food Science and Technology, 2019
View PDFchevron_right
Analysis of anthocyanins in commercial fruit juices by using nano-liquid chromatography-electrospray-mass spectrometry and high-performance liquid chromatography with UV-vis detector
Laura Dugo
Journal of Separation Science, 2011
View PDFchevron_right
The study of temperature and UV light effect in anthocyanin extract from dragon fruit (Hylocereus costaricensis) rind using UV-Visible spectrophotometer
Anisa Cahaya Aprilia
AIP Conference Proceedings, 2017
View PDFchevron_right
Selective extraction, separation, and identification of anthocyanins from Hibiscus sabdariffa L. using solid phase extraction-capillary electrophoresis-mass spectrometry (time-of-flight /ion trap)
Miguel Mejia, Antonio Segura-carretero
ELECTROPHORESIS, 2008
View PDFchevron_right
STABILITY OF ANTHOCYANINS FROM Rubus glaucus Benth AND Solanum betaceum Cav.dark-red strain AS AFFECTED BY TEMPERATURE, STORAGE TIME AND WATER ACTIVITY
Acta Biológica Colombiana
View PDFchevron_right
Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates
Togzhan Boranbayeva
Food and Bioprocess Technology, 2014
View PDFchevron_right
Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems
Mark Goldschmidt
Journal of Agricultural and Food Chemistry, 2013
View PDFchevron_right
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
Esra Arslan
Czech Journal of Food Sciences, 2015
View PDFchevron_right
Effects of Temperature and Heating Time on Degradation and Antioxidant Activity of Anthocyanin from Roselle Petals (Hibiscus sabdariffa L.)
Meiny Suzery
International Journal of Science, Technology & Management
View PDFchevron_right
Exploratory Analysis of Simultaneous Degradation of Anthocyanins in the Calyces of Flowers of the Hibiscus sabdariffa Species by PARAFAC Model
Ieda Scarminio
Analytical Sciences, 2005
View PDFchevron_right